Safe Practices for Food Processes
Safe production and processing of foods is important in ensuring food safety. This page contains information on how to evaluate, define, inactivate, and control potential hazards found in food.
- Analysis and Evaluation of Preventive Control Measures for the Control and Reduction/Elimination of Microbial Hazards on Fresh and Fresh-Cut Produce
- Evaluation and Definition of Potentially Hazardous Foods
- Kinetics of Microbial Inactivation for Alternative Food Processing Technologies
- Processing Parameters Needed to Control Pathogens in Cold Smoked Fish